Crisp White Chocolate Chip Shortbread
Indulge in the buttery perfection of Crisp White Chocolate Chip Shortbread, a cookie lover's dream that combines the delicate crumb of classic shortbread with the creamy sweetness of white chocolate chips. This easy-to-make recipe features a simple yet luxurious mix of softened unsalted butter, vanilla, and a touch of cornstarch for a supremely tender texture. Rolled and cut into charming shapes, these cookies bake to golden-edged perfection in just 20 minutes, filling your kitchen with irresistible aromas. Perfect for holiday baking, teatime treats, or thoughtful homemade gifts, this delightful shortbread is as versatile as it is delicious. Best of all, it stays fresh in an airtight container for up to a week, making it the perfect make-ahead dessert to savor any time.
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Recipe Information
Ingredients
- 226 grams unsalted butter, softened
- 100 grams granulated sugar
- 2 teaspoons vanilla extract
- 260 grams all-purpose flour
- 30 grams cornstarch
- 0.5 teaspoons salt
- 150 grams white chocolate chips
Instructions
Preheat your oven to 160°C (320°F) and line two baking sheets with parchment paper.
In a large mixing bowl, cream the softened unsalted butter and granulated sugar together using a hand mixer or stand mixer until light and fluffy, about 2-3 minutes.
Add the vanilla extract to the creamed mixture and mix until combined.
In a separate bowl, whisk together the all-purpose flour, cornstarch, and salt.
Gradually add the dry ingredients to the butter mixture, beating on low speed just until a crumbly dough forms. Avoid overmixing.
Fold in the white chocolate chips gently with a rubber spatula, ensuring they are evenly distributed throughout the dough.
Turn the dough out onto a clean, floured surface and knead gently until it comes together. Form the dough into a ball and roll it to about 1/4-inch (6 mm) thickness.
Using a round or shaped cookie cutter, cut out the shortbread cookies and place them 2 inches apart on the prepared baking sheets.
Bake in the preheated oven for 18-20 minutes, or until the edges are just beginning to turn golden. Avoid overbaking to maintain the tender texture.
Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Store the cookies in an airtight container at room temperature for up to one week. Enjoy them with a warm beverage of your choice!
Nutrition Facts
Calories |
3898 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 234.1 g | 300% | |
| Saturated Fat | 148.6 g | 743% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 520 mg | 173% | |
| Sodium | 1380 mg | 60% | |
| Total Carbohydrate | 423.4 g | 154% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 187.5 g | ||
| Protein | 39.6 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 353 mg | 27% | |
| Iron | 13.4 mg | 74% | |
| Potassium | 961 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
